Crushed New Potato Salad with Mustard Dressing
Photography Vanessa Wu.
What better way to enjoy potatoes than crushed with mustard dressing and parsley.
Serves: 4-6
INGREDIENTS
800 grams small waxy potatoes, washed
3 spring onions, finely sliced
2 tablespoons chopped flat-leaf parsley
Dressing
4 tablespoons olive oil
2 cloves garlic, crushed
1 tablespoon Dijon mustard
1-2 tablespoons white wine or sherry vinegar
sea salt and freshly ground pepper
METHOD
Dressing: Whisk the ingredients together in a large bowl and season. Cook the potatoes in boiling, well salted water until just tender. Drain well.
When cool enough to handle, peel if desired. Lightly flatten with the palm of your hand and add to the dressing. Toss gently to combine. Fold through the spring onions and flat-leaf parsley to serve.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.